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This cheesecake is distinguished by its light and airy texture obtained from whipped egg whites. Serve as is or with fresh, sliced fruit or sauce.

Light as Cloud Cheesecake

3 (8-ounce) packages cream cheese, softened
1/3 cup granulated sugar
1 tablespoon all-purpose flour
4 large eggs, separated
1/4 cup sour cream
1/4 cup whipping cream
1 teaspoon vanilla extract
1/2 cup powdered sugar
1 (9-inch) graham cracker pie crust

1. Preheat oven to 350°F (175°C).
2. In a large mixing bowl with an electric mixer on medium speed, beat cream cheese until soft. Add sugar and flour and beat until thoroughly blended. Stir in egg yolks, sour cream, cream, and vanilla.
3. In a separate bowl with an electric mixer on medium speed, beat egg whites until frothy, then add powdered sugar and beat to form stiff peaks. Fold the whites into cheese mixture and pour into graham cracker crust. Bake for 45 minutes, or until center is set.
4. Cool, then chill before serving.

Makes 9 servings.